Cuisinart Tasty ICM100T User Manual & Recipe Booklet page 12

2 teapoons pure vanilla extract
1 cup chopped peppermint patties
(about 10 to 12 bite-size patties)
1. In a medium saucepan set over medium-low
heat, bring the milk just to a boil. Remove
from heat and add the mint leaves; let steep
for 20 to 30 minutes. If you desire a milder
mint flavor, strain and discard the mint leaves
after steeping, but for a more intense ice
cream, blend the milk/mint mixture using an
immersion blender.
2. Add the sugar and salt to the steeped milk/
mint mixture. Use a hand mixer on low speed
or a whisk to combine, beat until the sugar is
dissolved. Stir in the heavy cream and vanilla
extract. Cover and refrigerate, 1 to 2 hours, or
overnight.
3. Turn on the Tasty
Maker; pour the mixture into the frozen freezer
bowl and let mix until thickened, about 20 to
25 minutes. When the mixture is comparable
to the thickness of a milkshake, after about 15
minutes, add the chopped candy through the
top and let mix in completely. The ice cream
will have a soft, creamy texture. If a firmer
consistency is desired, transfer the ice cream
to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15
minutes before serving.
Nutritional information per serving (½ cup):
Calories 311 (52% from fat) • carb. 36g • pro. 2g
• fat 18g • sat. fat 11g • chol. 63mg • sod. 49mg
• calc. 70mg • fiber 1g
Banana Walnut Chip
Do not be intimidated by the multiple steps in this
ice cream. The end result of frozen banana,
toasted walnuts and flecks of chocolate makes it
worth every minute.
Makes about 5 cups
½ cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
¼ teaspoon salt
⁄ cup packed dark brown sugar
1
3
1 tablespoon water
2 tablespoons unsalted butter
1 large banana, cut into ½-inch pieces
icm100t_19ce059978_ib_final.indd 12
™ by Cuisinart ® Ice Cream
1 tablespoon dark rum
¼ teaspoon fresh lemon juice
2 ounces bittersweet chocolate,
roughly chopped (
¼ cup toasted walnuts, roughly chopped
1. In a medium mixing bowl, combine the milk,
cream, vanilla extract and salt, and mix well.
Reserve.
2. Heat the sugar with water in a large skillet
until it begins to sizzle. Stir in the butter and
heat until melted. Add the banana; cook for
about 2 minutes, or until fragrant and
softened. Carefully stir in the rum and cook
for an additional 2 minutes, or until slightly
thickened. Remove from heat. Using a slotted
spoon, strain the banana/sugar mixture,
reserving the sugar syrup and banana in
separate bowls.
3. Stir the lemon juice into the banana and then
mix the banana into the steeped milk/cream.
Cover and refrigerate mixture 1 to 2 hours, or
overnight.
4. Turn on the Tasty
Maker; pour the banana mixture into the
frozen freezer bowl and let mix until
thickened, about 20 to 25 minutes.
5. While ice cream is churning, melt the
bittersweet chocolate in a bowl set over
a pot of simmering water; reserve.
6. When the mixture is comparable to the
thickness of a milkshake, after about 15
minutes, gradually add the sugar syrup and
then walnuts through the top of the ice cream
maker; let mix until combined. Follow with
drizzling the melted chocolate into the
churning ice cream. The ice cream will have
a soft, creamy texture. If a firmer consistency
is desired, transfer the ice cream to an airtight
container and place in freezer for about 2
hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving (based on ½ cup):
Calories 199 (67% from fat) • carb. 14g • pro. 2g
• fat 16g • sat. fat 9g • chol. 41mg • sod. 69mg
• calc. 34mg • fiber 1g
12
⁄ cup chips)
1
3
™ by Cuisinart ® Ice Cream
7/11/19 10:51 AM